Lemon Herb Chicken

INGREDIENTS:

16 thin chicken cutlets OR 1 whole chicken cut into 1/8’s

1/2 cup chopped parsley 

4 cloves garlic 

Zest of 1 lemon 

1 tsp. salt 

1/2 tsp. pepper 

1/4 cup oil

optional: 1/2 c white wine (for chicken on the bone), only to be added right before baking, not to the marinade.

INSTRUCTIONS:

Place chicken pieces on a ziplock bag.

Combine all the marinade ingredients to the bowl of a food processor and puree. 

Pour marinade over chicken and into the bag. 

Place bag flat into a 9×13 pan and place directly into the freezer. 

Freeze for up tp 4 weeks. 

To cook cutlets:

Remove chicken from freezer and place in the fridge the night before you want to cook it. 

Preheat grill or grill pan. 

Cook chicken for 2-3 minutes on each side, until cooked through. 

To cook chicken on the bone:

Remove chicken from freezer and place in the fridge the night before you want to cook it. 

Preheat oven to 350f (180c)

Place defrosted chicken in a greased 9×13 baking pan. 

Add white wine if using.

Cover pan tightly with foil. 

Bake for 1 hoper and 20 minutes. 

Remove cover from pan and bake for another 15-25 minutes, basting the chicken every 7 minutes. 

Serve hot and enjoy!

*You can use any chicken on the bone here. It can be 8 bottoms, 8 breasts, 16 drumsticks or 1 whole chicken. Bake the same way!

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